#fish roe

Tempura Asparagus

8-10 oz. asparagus spears

1 cup ice cold water

1 large egg, beaten

1 cup flour

⅛ tsp. baking soda

1 cup mayonnaise

1-2 Tbsp. Sriracha chili sauce

1 Tbsp. wasabi powder

1 Tbsp. water

2 Tbsp. eel sauce

1 Tbsp. tobiko or masago (flying fish roe)

1 green onion, chopped (green parts only)

cooking oil for frying  

Wash and trim the woody ends of the asparagus spears. Mix the ice water and egg together in a bowl. Mix the flour and baking soda together in another bowl. Stir the flour mixture into the wet ingredients until combined. Lumps are okay. Refrigerate the tempura batter until you are ready to use it.

In a small bowl, mix ½ cup of the mayonnaise with the Sriracha (to taste). Set aside. In another small bowl, mix the wasabi powder and 1 tablespoon of water together to make a paste. Whisk the remaining ½ cup of mayonnaise into the wasabi powder until combined. Set aside.

Heat 1-2 inches of vegetable oil to 350°F in a large pan. When the oil is ready, dip the asparagus spears (1-4 at a time) in the tempura batter to coat. Carefully put the battered asparagus spears into the hot oil one at a time making sure they don’t stick together. Fry until golden (about a minute or two) and remove with tongs. Drain on paper towels.

Do you want to know what Romanians love to eat? Well, here is a list and some videos to show you how to make these wonderful types of food! Fish Roe Salad – Fish Roe Spread It is a very popular dish in Romania that is typically found in the supermarket and is typically eaten as an appetizer. It is very similar to taramasalata. Although the name and the recipe most likely originate in Greece,…